Description
Ingredients:
1 large yam
1 large sweet potato
1 large potato - russet or Yukon
1 head of cauliflower
1/2 cup extra Virgin Olive Oil, divided
2 tablespoons of Taste of Tuscany Seasoning
5 cups of baby spinach
½ juiced lemon
½ cup of feta or goat cheese
¼ cup of chopped walnuts
Salt and Pepper to taste
Directions:
Preheat oven to 400 degrees.
Cut vegetables into 1 inch cubes and separate the individual florets from a head of cauliflower by cutting them from the core.
In a large bowl mix yam, sweet potato, potato, cauliflower, 1/4 cup olive oil, and seasoning blend.
Toss to coat.
Spread on large baking sheet covered with parchment in a single layer and place on rack in center of the oven and roast for 30-40 minutes.
Make dressing by combining lemon juice and remaining 1/4 cup of extra virgin olive oil and set aside.
Remove roast vegetable from the oven and allow to cool about 5 minutes.
Toss baby spinach with dressing.
Plate salad and spoon roasted vegetables over the top while still hot.
Sprinkle with cheese and walnuts.
